Boston Cooking-School cook book

2 tablespoons flour Y4 cup vinegar Sift dry ingredients, add egg, butter, milk, and vinegar very slowly. Stir and cook over boiling water until mixture begins to thicken. Strain and cool. For a thinner dressing, use one egg yolk. Cream Dressing. Omit flour and butter. Use cream in place of milk. Cook cream with mixture or cook mixture without cream, chill, and fold in cream, beaten until thick but not stiff. WALTHAM or SOUR CREAM SALAD DRESSING 1 cup sour cream, 2 teaspoons salt 1 egg, slightly beaten 2 teaspoons sugar V4 cup vinegar 1 teaspoon mustard VY teaspoon pepper To cream add egg, vinegar, and dry ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture begins to thicken. COOKED OLIVE OIL DRESSING 1% teaspoons mustard 2 tablespoons olive oil 1 teaspoon salt Vg cup vinegar diluted with 2 teaspoons powdered sugar cold water to make 44 cup Few grains cayenne 2 eggs, slightly beaten Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed. Add diluted vinegar. Cook over boiling water until mixture begins to thicken. Strain and cool. CHICKEN SALAD DRESSING Y cup rich chicken stock 1 teaspoon salt Y% cup vinegar Y{ teaspoon pepper 5 egg yolks, slightly beaten Few grains cayenne 2 tablespoons mixed mustard © cup thick cream 14 cup melted butter Obtain stock by reducing stock in which fowl has been cooked to ¥ cup. Add vinegar, egg yolks, and seasonings to stock. Cook in double boiler, stirring constantly until mixture begins to thicken. Strain, add cream and butter. Cool. FRUIT SALAD DRESSING I Vg cup orange juice 1 cup sugar 11% tablespoons lemon juice - ‘1 cup whipping cream 1 egg or 2 egg yolks, slightly beaten Few grains salt Mix fruit juices, add egg and sugar. Cook in double boiler 2 minutes. Cool, add cream beaten until thick but not stiff. Add salt and continue beating until thoroughly blended. Canned fruit sirup may replace orange juice and half the sugar. FRUIT SALAD DRESSING II 2 eggs 14 cup powdered sugar 3 tablespoons melted butter Vg teaspoon celery salt 3 tablespoons lemon juice 1% teaspoon vanilla Vg teaspoon salt \4 teaspoon paprika 1 cup whipping cream 3 drops onion juice, if desired Beat eggs until very light, and add gradually, while beating constantly, melted butter, lemon juice, and salt. Cook over hot water, stirring constantly, until mixture begins to thicken. Cool, add cream, beaten until thick but not stiff, and remaining ingredients. LOS ANGELES DRESSING 4 egg yolks, slightly beaten 1 teaspoon mustard 14 cup olive oil Few grains cayenne 1 tablespoon lemon juice 1 cup whipping cream 11% tablespoons vinegar 1 teaspoon sugar 1 teaspoon salt 114 tablespoons grated horse-radish root Add oil, lemon juice, vinegar, salt, mustard, and cayenne to egg yolks. Cook in double boiler, stirring constantly, until mixture begins to thicken. Chill, add cream, beaten until thick, sugar, and horse-radish. MAPLE SIRUP DRESSING 1 egg 1 cup maple sirup Juice of 4% lemon Beat egg slightly with a fork, add sirup and lemon juice, and cook in double boiler over hot water until thick, stirring constantly. Chill. Add 2 tablespoons or more according to taste, to 1 cup whipped cream. TANGO SALAD DRESSING 11% tablespoons flour 1% cup evaporated milk 34 tablespoon mustard 14 cup lemon juice 2 tablespoons sugar 2 tablespoons butter ¥% tablespoon salt 14 teaspoon celery seed 1 egg, slightly beaten 14 cup whipping cream Orange juice Sift flour, mustard, sugar, and salt. Add egg, milk, and lemon juice. Cook in double boiler, stirring constantly, until mixture begins to thicken. Strain, add butter and celery seed. Cool and add cream, beaten until thick. Just before serving, thin with orange juice.